Don’t quote me but sometimes the best recipes come from leftovers. This Reuben Dip is one of those recipes.
All of the flavors of the classic Reuben sandwich but in dip form.
You have all the creamy texture but with the corned beef, caraway and sauerkraut to bulk it up and add flavor.
If you need to know how to smoke a corned beef brisket checkout these recipes here
Corned Beef leftovers become Reuben Dip Magic.
This recipe has been a very popular appetizer at an Irish pub I worked with many years ago and so I thought this would be a great St. Paddy’s day after the recipe to use up those leftovers.
It’s a great way to use up those leftover hunks of smoked corned beef. What’s that? you didn’t make my smoked corned beef recipe??!
I’ll let that slide this year but I hope you’ll pin it for next year or next time you’re in the mood for corned beef.
Simply put, No, Not at all. Though the true origins of the sandwich are heavily contested I can confidently say that the combination of rye bread, corned beef, sauerkraut, Swiss, and thousand island dressing was not born on Irish soil.
Is a Reuben Sandwich Irish??
Simply put, No, not at all. Though the true origins of this sandwich are heavily contested I can confidently say that the combination of rye bread, corned beef, sauerkraut, Swiss, and thousand island dressing was not born from Irish soil.
One claim is that a hotel in Omaha Nebraska first created the sandwich while others claim that the sandwich made its debut in a New York deli.
Corned beef & cabbage itself is not traditional Irish fare. Irish immigrants are said to have first discovered corned beef as a substitute for bacon in the late 19th century.
However, as it turns out at the time Beef was a more affordable alternative to Pork so many Irish/Americans would substitute it instead of the salted pork they were used to.
The Corned Beef was served with cabbage and thus became a traditional Irish American dish served on holidays.
Today it has become the Quintessential St. Patrick’s Day Dish often served along with boiled potatoes and carrots.
What to dip with your Reuben Dip?
You’ve got lots of options when it comes to dips. Do you prefer veggies like carrots, celery cucumbers, and broccoli?
Maybe crispy kettle chips or pork rinds? I’ve also seen rye crackers that would be great with this recipe.
You can use anything you’d like for dipping in this Reuben dip recipe. It’s hard to go wrong.
Make your own Thousand Island Dressing with just four ingredients
Ingredients:
- ½ Cup Mayonnaise
- 3 tbsp Ketchup
- 2 tbsp Dill Relish
- 1 Tbsp Whole Grain Mustard
Instructions:
Simply whisk ingredients together and store in an 8 oz mason jar for up to 3 weeks.
More Corned Beef Recipe Ideas
Reuben Dip
Ingredients
- 8 oz Corned Beef
- 8 oz Cream Cheese
- 1 cup Shredded Swiss Cheese
- ¼ cup Thousand Island Dressing
- 2 tbsp Dijon Mustard
- ½ cup Sauerkraut
- ¼ cup Sliced Scallions
- 1 tsp Caraway Seeds
Instructions
- Chop or shred cooked Corned Beef into small pieces, then add Sauerkraut, Thousand Island Dressing, and Whole Grain Mustard. Mix until combined then fold in cream cheese and half of the Swiss Cheese. Combine until cream cheese is fully incorporated into the mixture.
- Transfer dip to a oven safe container or Cast Iron Skillet, top with remaining Swiss cheese and caraway seeds. Bake at 425 for 15-20 minutes
- Garnish with scallions and serve with your favorite Veggies, crackers or other dippers
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